American Roast
American Roast
American Roast is an easy going, creamy and smooth coffee for those moments when you just want a third or fourth cup of Joe. We absolutely can’t get enough of this one ourselves.
A mindful hedonist might say this coffee has nuances of sugar with caramel and toffee as well as citrus flavors. The question is do you concur?
An American roast is typically a medium roast that brings out the origin characteristics of the coffee beans. The acidity has been slightly softened at this point in the roast and the darker roast nuances have not kicked in just yet. This is a very common choice for specialty coffee consumers, as you can really taste the full aroma of the coffee beans. Expect to find this roast on the east coast, especially in a New York coffee shop.
The Bean
Country: Guatemala
Region: Concepción Huista, Huehuetenango
Farm: Quejiná
Variety: Caturra, Pache, Bourbon
Altitude: 2050 masl
Proc. Method: Washed
Nicolás Ramirez Ramirez owns Finca Quejina, where he grows several varieties of coffee on land that has been in his family for many years. At first, it was a forest, but it has had coffee planted for a long time now. Coffee is the only crop grown for sale on Quejina. The coffee is picked ripe and depulped the same day, fermented for 18–24 hours, and then washed before being dried for 3.5–4.5 days, depending on the climate.